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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
dc.contributor.author | Pasqualone, Antonella | |
dc.contributor.author | Laddomada, Barbara | |
dc.contributor.author | Boukid, Fatma | |
dc.contributor.author | De Angelis, Davide | |
dc.contributor.author | Summo, Carmine | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2021-02-09T15:14:23Z | |
dc.date.available | 2021-02-09T15:14:23Z | |
dc.date.issued | 2020-11-20 | |
dc.identifier.citation | Pasqualone, Antonella, Barbara Laddomada, Fatma Boukid, Davide De Angelis, and Carmine Summo. 2020. "Use Of Almond Skins To Improve Nutritional And Functional Properties Of Biscuits: An Example Of Upcycling". Foods 9 (11): 1705. doi:10.3390/foods9111705. | ca |
dc.identifier.issn | 2304-8158 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1085 | |
dc.description.abstract | Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product. | ca |
dc.format.extent | 12 | ca |
dc.language.iso | eng | ca |
dc.publisher | MDPI | ca |
dc.relation.ispartof | Foods | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.3390/foods9111705 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
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